Dairy-Free Lemon Tart Meringuée with Olive Oil

For a while I had been dying to make a tarte au citron meringuée that always reminds me of a good friend in Paris who absolutely loves this tart. However, I wanted to make a dairy free version for my mom who is lactose intolerant. Lucky for me, I found a version I loved at The Mediterranean Dish (https://www.themediterraneandish.com/lemon-tart/) and I adapted it a little bit (I used flour instead of cornstarch and I blind baked the crust to avoid crackling) and then added a French meringue on top. The result was this amazing French lemon tart meringuée. A bright and elegant lemon tart is a celebration of citrus, with a silky olive oil lemon curd nestled in a rustic shortcrust pastry—no butter in sight. The airy French meringue, is like the cherry on top. It balances and looks sooo pretty!

Why You’ll Love It

• Dairy-free: No butter or cream—just good olive oil.

• Rustic & refined: A press-in shortcrust keeps things simple.

• Showstopper topping: Classic French meringue brings drama and balance.

Ingredients

Olive Oil Shortcrust Pastry

• 1 ½ cups (180g) all-purpose flour

• ¼ cup (50g) brown sugar

• ¼ tsp sea salt

• 1 large egg

• ⅓ cup (80ml) extra virgin olive oil

Lemon Curd Filling

• ¾ cup (120g) brown sugar

• 1 tbsp lemon zest (from 2 large lemons)

• 2 tbsp all purpose flour

• ⅛ tsp sea salt

• 4 large whole eggs

• 4 large egg yolks

• ½ cup (120ml) fresh lemon juice (3 large lemons)

• 1 tsp vanilla extract

• ¼ cup (60ml) extra virgin olive oil (here I used a deep fancy oil to add more depth in flavor. But feel free to use a mild extra virgin olive oil).

French Meringue

• 4 large egg whites (room temperature)

• 100g (1/2 cup) brown sugar

• 1 tsp lemon juice

Instructions

1. Shortcrust

1. Preheat oven to 350°F (175°C).

2. In a bowl, whisk together flour, sugar, and salt.

3. Add the egg and olive oil. Stir with a spatula until the dough comes together.

4. Press the dough with your fingers into a 9-inch tart pan with removable bottom. I like a thin crust so make sure you press your fingers enough so that you create a thin but homogeneous crust all around the pan and along the borders. Prick the base with a fork.

5. Blind bake for 20 minutes, then remove parchment paper and beans or weights and bake for 10 minutes or until golden. Let cool and proceed with the filling.

2. Prepare the Lemon Curd

1. In a bowl, rub the lemon zest into the sugar with your fingers to release the oils.

2. Add the flour, salt, eggs, and yolks. Whisk until smooth.

3. Whisk in the lemon juice.

4. Transfer to a medium/large saucepan and cook over medium-low heat, stirring constantly, until thickened (about 10 minutes). If you have a thermometer the curd should reach about 160–170°F (70–75°C).

5. Remove from heat. Whisk in vanilla and olive oil until smooth and emulsified.

6. Optional: Strain the curd through a fine sieve for a silky finish (I don’t strain it, and it’s delicious).

7. Pour into the baked crust and bake again at 350°F for 10 minutes, until set with a slight jiggle.

3. Make the Meringue

1. In a clean, dry bowl, beat egg whites and a pinch of salt on medium speed until foamy.

2. Add the lemon juice

3. Gradually add sugar, one tablespoon at a time, beating on medium to high speed until stiff, glossy peaks form (this can take up to 10 minutes).

4. Assemble & Broil

1. While the tart is still warm, spoon or pipe the meringue on top in dramatic swirls.

2. Broil in the oven for 1–2 minutes (watch carefully!).

3. Let it cool at room temperature and then chill. You can keep it in the fridge for about 2 days.